Ratio

This is a perfect all-purpose mayonnaise, excellent on its own and also easy to elevate toward virtually any dish that benefits from fat and flavor. 1 large egg yolk, preferably organic or farm-raised ½ teaspoon salt 1 teaspoon water 2 teaspoons fresh lemon juice, or to taste 7 to 10 ounces canola or vegetable oil (about 1 cup) Combine the yolk, salt, water, and lemon juice in a large bowl (the bigger, the better, even for a small quantity of oil). Twist a dish towel into a ring around the base of the bowl to keep the bowl from moving as you whisk in the oil. Measure out your oil in a cup from which you can pour it in a steady stream, such as a 1-cup Pyrex measuring cup (a cup of oil weighs 7 ounces). Begin whisking the yolk, then drizzle in a few drops of oil while whisking, followed by a few more drops of oil to establish the emulsion. Whisking continuously, add the remaining oil in a thin stream. The mixture should be thick enough to cling to your whisk. If you can pour it, the mixture has broken. If this happens, pour the broken mayonnaise back into the oil cup, wipe out your bowl, and add a teaspoon of water to the bowl (and a little extra yolk if you have it). Pour the broken mayonnaise drop by drop into the teaspoon (Location 2749)